Method of producing filling for filled food product and food product comprising filling

Abstract

Provided are a method of producing a filling which improves water-retention capability during heating conducted after the filling is wrapped, and which has an excellent texture, and a filled food product produced by using the filling. Specifically, provided is a filling for a filled food product, the filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating. Also provided is a method of producing a filling for a filled food product comprising at least the steps of: heat-processing one or more filling ingredients; and mixing the heat-processed filling ingredients with water-soluble cellulose ether which is gelable during heating, to thereby obtain a filling. Further provided is a filled food product obtained by performing any one of heating, baking, and frying of: a filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating; and a dough skin which wraps the filling.

Description

technical field [0001] The present invention relates to a method for producing fillings to be filled into processed foods such as steamed buns, breads, pies, donuts with fillings, said fillings gelling when heated, whereby during heating Showing a water retention effect and a water evaporation inhibiting effect, the present invention also relates to a stuffed food produced by using the filling. Background technique [0002] Generally, as stuffed foods, steamed buns filled with filling ingredients such as meat buns and sweet-bean-paste buns, curry buns, mince pies; curry donuts and the like are known. [0003] However, conventional stuffed foods have the following disadvantages. Specifically, in the production of steamed buns, bread, pies, donuts, etc. by using filling ingredients as described above, water evaporates from the filling ingredients during heating, when the food is steamed, baked or fried At the final step, this evaporated water leads to the problem of partiall...

AI Technical Summary

Problems solved by technology

Specifically, in the production of steamed buns, bread, pies, donuts, etc. by using filling ingredients as described above, water evaporates from the filling ingredients during heating, when the food is steamed, baked or fried At the final step, this evaporated water leads to problems of partially weakening the dough or deteriorating its texture

In addition, the evaporation of water in the filling ingredients during heating causes the following problems: the dough cracks (perforates), and the filling ingredients lose their juicy texture

Since proteins and coagulants have irreversible thermal coagulation properties, there is a problem that processed foods give a hard texture when eaten

However, since sucrose fatty acid ester having a strong bitter taste is used, its addition amount is limited, resulting in a problem that water separation cannot be sufficiently prevented if the filling has a high water content

However, no method of improving the water retention capacity of heat cooking fillings is disclosed